Cranberry- Cream Cheese Tart

CRANBERRY- CREAM CHEESE TART
www.RecipeGirl.com

CANDIED CRANBERRIES:
2 cups fresh cranberries, washed
zest of one large lemon
1¼ cups granulated sugar
¾ cup water

GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
½ cup crushed ginger cookies
2 Tbs granulated sugar
5 to 6 Tbs unsalted butter, melted

CREAM CHEESE FILLING:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream

1. To prepare candied cranberries (3 to 4 days ahead): Pick over cranberries and remove any berries that are soft or rotten. Then place 2 cups of cranberries, along with the lemon zest, in a 6-8 cup heatproof bowl. The cranberries are going to be steamed so you will need a steamer or pot that is large enough to hold the bowl of cranberries. Fill the large pot or steamer with a few inches of water and bring to a simmer.

2. Meanwhile, combine the sugar and water in a small saucepan and bring to a boil. Pour the boiling syrup over the cranberries and cover the bowl with a heavy plate (you need to weigh the bowl down so it will not move around once it is in the pot with the water. You might need 2 plates on top of the bowl). Set the covered bowl of cranberries into the pot or steamer. Cover the pot and steam the berries over low to medium heat for about 45 minutes.

3. Remove from heat and let cool. Cover bowl with plastic wrap and let the berries sit in the syrup for 3 to 4 days at room temperature. The syrup will become a little jellied. If using right away, drain the berries before using, keep the syrup for another use. If storing, place the covered berries, still in their syrup, in the refrigerator for up to two weeks.

4. Prepare crust: Mix together graham cracker crumbs, ginger cookie crumbs, sugar and melted butter. Press onto the bottom and up the sides of a well greased 9-inch tart pan with removable bottom. Cover with plastic wrap and place in the refrigerator to chill for about 30 minutes while you make the filling.

5. Prepare filling: In a large bowl, beat the cream cheese until fluffy and smooth. Add the sugar and beat until you have a light and fluffy mixture. Scrape down the sides of the bowl and beat in the vanilla extract.

6. In a separate bowl, beat whipping cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture. Spoon or pipe the filling onto the chilled crust. Cover and refrigerate several hours or overnight.

7. Just before serving, drain the cranberries and place them on top of the cream cheese mixture. Alternatively, place the candied cranberries, with their syrup, in a bowl to serve alongside the tart.

Yield: One 9-inch tart

Cooking Tips
*You may also use a springform pan. If using a springform pan, press crumb mixture onto the bottom and about one inch up the sides of the pan.

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RATE THIS RECIPE[ratings]

“A really different recipe. The candied cranberries were very good. It’s a lighter tasting dessert- not super rich.”
-San Diego, CA